Carrot and bean vegetables

Ingredients for 3 servings:

• 500 g runner beans
• 2 carrots
• ½ onion(s)
• salt and pepper
• nutmeg
• Turmeric powder
• 1 shot of vinegar
• 1 dash of soy sauce
• 1 tsp sugar
• some olive oil
• some water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Wash the beans and cut into thin strips. Peel the carrots and slice them into thin strips. Peel and finely chop the onion. Heat olive oil in a saucepan and sauté the diced onion until translucent. Add the beans and immediately deglaze with a splash of vinegar and 1 teaspoon of sugar. Sauté the beans for a good 5 minutes, then add enough water to cover the beans. Add pepper, nutmeg, and a splash of soy sauce, and continue to sauté the beans on low heat for another 10 minutes. Meanwhile, in another small saucepan, sauté the carrot slices in a little salted water with turmeric for a few minutes until al dente. Drain the carrots in a sieve and set aside. Once the beans are cooked through but not completely soft, add the carrot slices, season to taste, and simmer briefly. Season the vegetables with salt at the very end.